Recipe: Black Bread.
2 1/4 tsp active dry yeast
1 1/3 c warm water (105 - 115F)
1 tsp natural cane sugar or brown sugar
2 T cocoa powder
2 T finely ground espresso beans
1/4 c molasses
3 tsp caraway seeds, plus more for topping
3 T unsalted butter, cut into pieces
2 tsp sea
2 c coarsely grated potatoes
1 1/3 c rye flour
3 1/4 c bread flour or all-purpose flour, plus more for dusting
olive oil for baking sheet
2 T buttermilk or milk
In a large mixing bowl whisk the yeast with warm water and sugar and
set aside until foamy.
In a small saucepan over med-low heat, combine the cocoa, coffee,
molasses, caraway, butter, and salt. Stir constantly until just melted.
You want the mixture to be lukewarm when adding to the other
Combine the grated potatoes and molasses mixture with the yeast mixture
in the large mixing bowl. Add the flours, and stir until you've got a
soft tacky adhesive dough. Turn the dough out on a lightly floured
surface and knead for about 5 minutes, adding flour as
needed, until the dough is elastic and springy. You can also do this
step using the dough hook on your mixer.
Shape the dough into a ball, rub with a bit of olive oil and place
seam-side down into an oiled bowl. Cover and allow to rise a warm place
for 1 -2 hours. Gently press down, with a closed fist, across the
surface of the dough. Turn dough out onto counter and shape into a
round loaf. Place on a very lightly oiled baking sheet , then cover
loosely with a cloth. Allow to rise a second time in a warm place until
nearly doubled in size, about an hour.
Uncover, brush with buttermilk, sprinkle with a dusting of flour, 1 tsp
caraway seeds, and use a serrated knife to slash an 'X' deeply across
the dough (do your best not to deflate the loaf). Bake for 20 minutes
at 425F. Lower heat to 350F and bake for another 20 - 25 minutes.
Remove from oven and place bread directly on rack to cool. Megan.
Makes one extra-large loaf.